Nutrilla Biryani - Soya chunks Biryani

Ingredients:

• Basmati rice 1 cups
• 1 cup soya Chunk
• Onions 2 medium Size
• Tomato Puree 1 cup
• Salt to taste
• Green cardamoms 5
• Cloves 8
• Cinnamon 1 inch stick
• Bay leaf 2
• Shah jeera 1/4 teaspoon
• Ginger-garlic paste 2 tablespoons
• Red chilli powder 1/2 tablespoon
• Coriander powder 1 tablespoon
• Curd 1/4 cup
• Saffron few strands
• Garam masala powder 1 teaspoon
• Chopped Fresh coriander leaves 2 tablespoons
• Chopped Fresh mint leaves 2 tablespoons
• Oil or ghee 4 tablespoon

Method:

• Wash and soak rice for 1 hr.
• Boil the soaked rice in heavy bottom pan with four cups water, salt, 2 greencardamom, four cloves, half inch cinnamon, boil until the rice three-fourthcook.
• Remove the excess water and set aside.
• Soak the soya chunks in hot water for 15-20 mints. Drain the water and squeeze it softly.
• Heat 2 tbs oil in a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon, bay leaf and shahi jeera and roast.
• After that add chopped onion pieces sauté it well until they get golden brown in color, add ginger, garlic paste and green chili saute well.
• Add nutrilla chunks and salt and cover the pan and cook on medium heat for 5 minutes.  
• Add red chilli and coriander powder and cook 1 min.
• Add tomato puree and half garam masala powder and mix well
• Add beaten curd and cook in medium flame for two minutes.
• soak the saffron in 2 tablespoon milk
• Take a heavy bottom deep pan. Pour remaining oil in the pan.
• Arrange a layer of cooked rice at the bottom of the pan. Now pour the cooked nutrilla chunks over the rice, now arrange another layer of rice.
• Now sprinkle remaininggaram masala.
• sprinkle half of the coriander and mint leaves, and soaked saffron milk over it
• Cover the pan with the lid and cook for 5-8 minutes in medium flame. Open the lid and check the rice is done or not
• If rice is cooked properly remove from the heat.
• Garnish with remaining coriander and mint leaves.
• Serve hot with onion raita.